Enfrijoladas
Corn tortillas drenched in a spicy black bean sauce, stuffed with Oaxaca cheese and fajita vegetables, and topped with salsa verde and cotija cheese.
Equipment
- Pressure cooker
Ingredients
Enfrijoladas
- 16 white corn tortillas
- 12 oz Oaxaca cheese
- 2 white onions sliced
- 2 green bell peppers sliced
- cotija cheese to serve
Black Bean Sauce
- 1 cup dry black beans (soak overnight and cook)
- 1 ½ cup water
- 1-2 dried avocado leaves
- ½ tsp Mexican oregano
- 3 cloves garlic
- ½ white onion
- 1 chile de arbol (add more if you want it spicier)
- 2 guajillo chilis
Salsa Verde
- 4 tomatillos
- 3 cloves garlic
- ¼ white onion
- ½ cup cilantro
- 1 jalapeño
- lime to taste
- salt to taste
Instructions
Black Bean Sauce
- Add beans, avocado leaves, oregano, 3 cloves of garlic, and 1/2 a white onion to the instant pot/pressure cooker.
- I cook mine on high in the IP with 1 1/2 cup water for 10 minutes and then natural release. (Note: If you cook your black beans differently and use a different amount of water, you may want to drain the water before blending the sauce and then add back in any water as needed to ensure the sauce doesn’t become too watery).
- Roast the dried chilis over medium heat in a dry pan for roughly a minute each side until fragrant then remove from heat.
- Remove the avocado leaves from the cooked black beans.
- Put the cooked beans and the roasted chilis into a blender and blend until smooth.
- Heat up 2 tbsp of oil in a large pot on medium heat. Add in the black bean sauce and let it simmer for 4-5 mins and then remove from heat.
Salsa Verde
- Wash and cut the tomatillos in half.
- Line a baking tray with foil.
- Place the tomatillos cut side down on the tray along with the 3 whole cloves of garlic.
- Broil for 4-5 mins until the tomatillos are lightly charred (they shouldn’t turn completely black.
- Blend the tomatillos, garlic, onion, cilantro, and jalapeño together. Add lime juice and salt to taste. Set aside to serve.
Assembling the enfrijoladas
- Heat up a couple of tbsp of oil in a pan about 1/2 inch deep to lightly fry the tortillas.
- Fry each tortilla until they start to bubble and turn a bit golden, but make sure they don’t become completely crispy. They should still be pretty soft and pliable.
- Dip each tortilla into the black bean sauce so both sides of the tortilla are covered.
- Lay it on a plate and place the fajita veggies and Oaxaca cheese in the middle of the tortilla and fold it over in a half moon shape.
- Once all of the enfrijoladas are assembled, top them with salsa verde and cotija and enjoy while hot!